When the weather gets hot and sticky, I try to minimize my time in the kitchen, even if there is air conditioning. That often means that I like to prepare a large amount of meat that can be sliced up and conveniently used in several meals.
This nibuta (simmered pork) fits the bill perfectly. Umeboshi (pickled plums), a classic summer flavor, are added to the simmering liquid. They impart a subtle flavor and also help make the pork really tender. The simmered pork is very versatile and can be used as you¡¯d use ³¦³ó¨¡²õ³ó¨± pork ¡ª as a topping for ramen and hiyashi ch¨±ka (cold Chinese-style noodles) or chopped up and put into fried rice, salads, sandwiches and more.
I recommend using a cut of meat that¡¯s sold as °ù¨²õ³Ü³Ù´Ç (roast), which comes from the shoulder or back. You can also use pork belly, but the results will be rather fatty, although still quite tasty. I¡¯ve also included instructions for an ume plum dressing that¡¯s perfect for a salad featuring this sliced pork.
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